Background Meat is a perishable product and during storage, the actions of microorganisms
and endogenous enzymes result in chemical compositional changes. Total volatile basic …

Muscle foods and their products are a fundamental part of the human diet. The high protein
content found in muscle foods, as well as the high content of essential amino acids, provides …

Background Meat, fish and derived products are perishable food items with quick
deterioration under improper storage. Edible films and/or coatings present an interesting …

Background Freezing has been widely used to preserve meat and aquatic products.
However, environmental fluctuations in freezing/thawing would bring inevitable damage to …

Protein oxidation (P-OX) is an innovative topic of increasing interest among meat
researchers. Carbonylation is generally recognized as one of the most remarkable chemical …

Oxidation is a well-known non-microbial cause of quality loss in meat. Oxidative stress
occurs due to uneven generation of free radicals reactive oxygen species (ROS) and …

The last two decades saw a steady increase of high hydrostatic pressure (HHP) used for
treatment of foods. Although the science of biomaterials exposed to high pressure started …

Consumers are increasingly interested in nutritious, safe and healthy muscle food products
with reduced salt and fat that benefit their well-being. Hence, food processors are constantly …

Pomegranate (Punica granatum L.) is an ancient fruit that is particularly cultivated in west
Asia, though it is also cultivated in the Mediterranean region and other parts of the world …

The aim was to evaluate antioxidants from berries as replacement food additives for
inhibition of lipid and protein oxidation in meat and meat products, since meats are highly …